Mini Pecan Tarts and Wellness Your Way
Mini Pecan Tarts and Wellness Your Way is a hor d'oeuvre that serves 24. One portion of this dish contains approximately 3g of protein, 14g of fat, and a total of 139 calories. For 55 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 263 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. If you have salt, sukrin, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by All Day I Dream About Food. With a spoonacular score of 7%, this dish is improvable. Similar recipes include Easy Mini Pecan Tarts, Pecan-Raisin Mini-Tarts, and Spinach And Pecan Filo Mini-tarts.
Servings: 24
Ingredients:
2 cups almond flour
1/4 cup butter
6 tbsp butter, melted
3 ounces cream cheese, cut into chunks
1 egg
1 tsp Yacon syrup or blackstrap molasses
24 pecan halves
1/2 cup chopped, toasted pecans
1/4 tsp salt
1/2 tsp salt
2 tbsp Sukrin fiber syrup (optional, helps with gooeyness)
1/3 cup powdered Swerve Sweetener
1 tsp vanilla extract
2 tbsp whipping cream
Equipment:
whisk
bowl
oven
pastry cutter
knife
mini muffin tray
sauce pan
frying pan
Cooking instruction summary:
Preheat oven to 325F.In a large bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter. Add the cream cheese and cut in with a sharp knife or pastry cutter until the dough looks unified and comes together easily. Roll the dough into 24 balls and press into the bottom and up the sides of a mini muffin pan (if your pan is not very non-stick, you may want to grease it first). Bake 10 minutes.Fill the tart crusts with about 1 teaspoon of chopped pecans.In a small saucepan, melt the butter over low heat. Once melted, stir in the sweetener, Yacon syrup, fiber syrup, vanilla extract, and whipping cream until well combined. Whisk in the egg and salt. Divide mixture evenly among tarts. Top each with a pecan half and bake another 15 minutes.Let cool 15 minutes before removing from the pan.
Step by step:
1. Preheat oven to 325F.In a large bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter.
2. Add the cream cheese and cut in with a sharp knife or pastry cutter until the dough looks unified and comes together easily.
3. Roll the dough into 24 balls and press into the bottom and up the sides of a mini muffin pan (if your pan is not very non-stick, you may want to grease it first).
4. Bake 10 minutes.Fill the tart crusts with about 1 teaspoon of chopped pecans.In a small saucepan, melt the butter over low heat. Once melted, stir in the sweetener, Yacon syrup, fiber syrup, vanilla extract, and whipping cream until well combined.
5. Whisk in the egg and salt. Divide mixture evenly among tarts. Top each with a pecan half and bake another 15 minutes.
6. Let cool 15 minutes before removing from the pan.
Nutrition Information:
covered percent of daily need
